Zucchini Crisp

YIELD: 6 to 8 servings / PREP TIME: 15 minutes / BAKE TIME: 30 minutes / Print Recipe


Preheat oven to 375°F (190°F). Lightly grease an 8-inch x 8-inch (20 cm x 20 cm) baking dish or line with parchment paper.

To make Filling:

Peel zucchini and slice each into 1 inch (2 1/4 cm) rounds with a thickness of ½ cm to 1 cm each. Cut each round into quarters. Do this efficiently by stacking several slices and cutting at one time. You should have 4 cups (1 L) zucchini pieces.

In a medium bowl, stir together sugar, 2 Tbsp (30 mL) ROGERS NO ADDITIVE ALL PURPOSE FLOUR, salt, nutmeg, cinnamon and cream of tartar. Add zucchini and stir to coat. In a small bowl, whisk together apple juice and lemon juice. Add to zucchini mixture and stir gently until combined. Spread mixture evenly in the baking dish.

To make Topping:

In medium bowl, combine ROGERS PORRIDGE OATS & HEALTHY GRAINS, ROGERS NO ADDITIVE ALL PURPOSE FLOUR, brown sugar, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle topping over zucchini mixture.

Bake until topping is lightly browned, filling is bubbling, and zucchini is tender when pierced with a knife, about 30 minutes.


Nutrition per Serving (based on 1/7 of recipe):

Calories               290
Fat                        12 g
Saturated Fat     6 g
Trans Fat             0 g
Sodium                 137 mg
Carbohydrate     42 g
Fibre                     4 g
Sugars                  26 g
Protein                4 g
Potassium           350 mg
Vitamin C            15% DV
Calcium                4% DV
Iron                       10% DV

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